Peanut spread

a technology of peanuts and spreads, applied in the field of peanut spreads, can solve the problems of little inclination of consumers to sacrifice organoleptic properties in their favorite foods, and achieve the effect of reducing carbohydrates

Inactive Publication Date: 2005-06-30
UNILEVER BESTFOODS NORTH AMERICA DIV OF CONOPCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0021] The nut spread of the invention can include a high intensity sweetener if so desired to improve its flavor and reduce or eliminate the need for sugars and other carbohydrate-loaded sweeteners. Preferably, the level of high intensity sweetener, if present, is from 0.005 to 1 wt %.

Problems solved by technology

Unfortunately, consumers show little inclination to sacrifice organoleptic properties in their favorite foods.

Method used

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  • Peanut spread

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0055]

IngredientLevel %Peanut OilFood Materials Corp.22.98Ground Roasted Peanuts65.00StabilizerSta-Set FR, Loders Croklaan1.80SweetenerSucralose, McNeil Nutritionals0.01Microcrystalline CelluloseAvicel LM 310, FMC BioPolymer1.00Soy Prot. ConcentrateArcon F, ADM Protein Specialties8.00Salt1.21Total %100.00

[0056] The product is an acceptable, relatively soft peanut spread. In this example, peanuts with a fat content of 49.7%, protein content of 23.7%, total carbohydrate of 21.5%, and fiber of 8.0% would result in a peanut spread with a fat content of 57.3%, protein content of 20.9%, total carbohydrate of 16.6%, and fiber of 7.7%. A two-tablespoon serving, weighing approximately 31 grams, results in a adjusted carbohydrate level of 2.7 grams.

example 2

[0057]

IngredientLevel %Peanut OilFood Materials Corp.20.88Ground Roasted Peanuts64.00StabilizerSta-Set FR, Loders Croklaan1.90SweetenerSucralose, McNeil Nutritionals0.01Microcrystalline CelluloseAvicel LM 310, FMC BioPolymer0.00Soy Prot. ConcentrateArcon F, ADM Protein Specialties12.00Salt1.21Total %100.00

[0058] The product is an acceptable, firmer peanut spread. In this example, peanuts with a fat content of 49.7%, protein content of 23.7%, total carbohydrate of 21.5%, and fiber of 8.0% would result in a peanut spread with a fat content of 54.9%, protein content of 23.5%, total carbohydrate of 16.2%, and fiber of 7.4%. A two-tablespoon serving, weighing approximately 31 grams, results in a adjusted carbohydrate level of 2.7 grams.

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Abstract

A peanut or other nut spread with reduced levels of adjusted carbohydrates. The spread preferably includes peanuts, added peanut oil, added vegetable protein such as soy protein, and a stabilizer. An high intensity sweetener may also be included.

Description

BACKGROUND OF THE INVENTION [0001] Peanut butter and other peanut spreads are widely enjoyed and find a variety of uses. The most common use of peanut butter is in preparing sandwiches. Other uses include dipping and eating the peanut butter with edible carriers such as crackers or vegetable pieces. To a lesser degree, peanut butter is used in a variety of baking and cooking applications. Product characteristics which are responsible for peanut butter's wide acceptance and popularity are its flavor, its good nutritional properties and its suitability for consumption alone or in combination with a variety of other foods. [0002] Since common uses of peanut butter call for spreading, it is paramount that the product be of a soft consistency and be easily spreadable to avoid tearing bread or crumbling crackers. Additionally, since children are the largest group of peanut butter users, a soft and spreadable product will help to facilitate the application of peanut butter to bread, cracke...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L25/10
CPCA23L1/38A23L25/10
Inventor SLESINSKI, ALAN JOHNEICHELBERGER, EARL CARROLLWILKES, RICHARD STEVENPUNO, CHRISTOPHER BURCEWHITED, SONYA ANNETTE
Owner UNILEVER BESTFOODS NORTH AMERICA DIV OF CONOPCO
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